Spaghetti With Shrimp, Clams, Chorizo And Saffron Citrus Butter

1. 1

   Bring a large pot of water to boil. Salt generously, add pasta and cook al dente, about 7 minutes. Test pasta, and when done, drain and reserve about a cup of pasta water.

2. 2

   Meantime, heat a large skillet over medium, add olive oil, onion, fennel and cook, breaking up slices with the flat end of a wooden spatula or spoon. Add garlic, salt, pepper, cayenne and Old Bay.

3. 3

   While vegetables are cooking, make saffron citrus butter. Melt butter in small saucepan over medium low heat. Add shrimp shells, saffron, citrus zest, 1/4 cup wine and salt and pepper to taste. Cook, stirring often, and adjust heat as needed.

4. 4

   When vegetables are very soft, add chorizo. Brown, breaking it up into crumbles. When chorizo is nearly cooked through, add tomato paste and combine well. After a few moments, deglaze with 1/4 cup wine.

5. 5

   Add shrimp to skillet, cook for a moment or two, then add clams and heat until shrimp turns pink. Strain saffron citrus butter. Toss al dente pasta into the skillet and combine well. Add pasta water if needed. Drizzle with saffron citrus butter and serve, passing extra butter at the table.

* Per serving · 4 servings · Values may vary.